Lemon Ice Tea Recipe [Video]

Lemon Ice Tea recipe with video instructions. Lemon Ice Tea is a popular Summer non-alcoholic drink made by flavoring cold tea with lime juice. It is served chilled. 

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Have I ever mentioned how much I LOVE Ice Tea? Lemon Ice Tea is pretty much the only drink I have outside. Sorry, no soft drinks for me. And I've been adventurous with my ice tea as well, I've tried the rose, the peach, even the hibiscus Ice Tea. But as a loyalist, I keep coming back to the Lemon Ice Tea.

And these are the best day to enjoy a tall glass of ice tea. I love dragging my bean bag to the balcony, bask in the Summer sun while I listen to retro songs and sip on my chilled ice tea. Clean air and no traffic noise are some of the few benefits of the lockdown that I am enjoying.

Lemon Ice Tea isn't necessarily a healthy drink, but it definitely healthier than the bottled drinks you are buying. The sole reason being the sugar content. You get to control the type and quantity of the sweetener when you make Ice Tea at home. While I have used plain white sugar, the not so healthy option, you can easily substitute it with honey, agave syrup or maple syrup.

You can also go all crazy on the flavorings. Don't let your imagination stop you at just lemon. I did just that. I added a few other things to my ice tea that I love. While it would have been more appropriate to call this the Lemon-Mint-Ginger Ice Tea, I stuck to the dominant flavor while naming it. But it does have ginger and mint. Two things I believe make it taste even fresher. Oh yes, the other benefit of making your own Ice Tea - Freshness! Other than the tea leaves, which are obviously dried, everything else you put in there is fresh, so the flavor is so much more pronounced. And if you grow mint on your window sill, like me, it couldn't get any fresher than this.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Lemon Ice Tea Recipe

Lemon Ice Tea is a chilled beverage made by flavoring ice col tea with lemon juice.

Recipe Type:  Beverage
Cuisine:            International
Prep Time:     5 minutes
Cook time:     15 minutes
Total time:     20 minutes
Yield:                1 Litre

Ingredients:

1 litre Water
1-2 tsp Tea Powder
2-4 Tbsp Sugar
1 Tbsp Ginger, grated (Optional)
Handful of fresh Mint leaves
0.25 Lemon or Lime

Method:

1. Heat 1 litre of water until it reaches a rolling boil.
2. If using ginger, add it now and allow the water to boil for 2-3 minutes to infuse the ginger.
3. Add the tea powder and allow the water to boil for 3-4 minutes or until it has reached the desired strength. The tea should have the flavor of tea without tasting bitter, hence, the quantity of the powder is less.
4. Add in the sugar and mix well until combined. Add sugar as per taste. If replacing sugar with any natural sweetener like honey, agave or maple syrup, do not add it now.
5. Turn off the heat and add in the mint leaves, if using and allow to stand for 8-10 minutes.
6. Strain the tea. If using natural sweetener, add it now.
7. Allow the tea to reach room temperature and then add in the lemon or lime juice. Adding lemon juice when the tea is hot may turn in bitter, therefore, we are adding it once the tea has cooled.
8. Pour the tea in a bottle and chill for 8-12 hours or until cold.
9. Serve chilled, preferably, with ice cubes.

If you liked this, you may also like:

Kharbuja Panaka

Aam Panna

Guava Panna

Read more ...

Mint Rice Recipe | How to make Pudina Rice | Pudina Pulao Recipe [Video]

Mint Rice or Pudina Pulao or Pudina Rice is a simple vegan one pot dish of fragrant Basmati rice cooked along with a fresh mint puree, vegetables and spices. Perfect for weeknights when you are short of time.

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Monday blues came in early this week. I had a one day weekend. Just Sunday… Sigh! I technically had a Saturday, but that was spent attending an event at Office and all my usual Saturday stuff landed into my Sunday and I was left with no rest day.

Between my load of laundry and dusting the house, I have absolutely no idea where that Sunday just disappeared into thin air. Literally, I blinked and my weekend was over.

I’m a planner, at least I try to be most of the times. Not necessarily execute all that I planned but plan I do. My weekly meals are all well planned on Saturday. I buy all the groceries and vegetables over the weekend and chalk out a small menu on a post it and stick it onto my fridge. This way I don’t need to stress out on weekdays wondering what to cook next. I still fret around about what to cook, but that fretting is now limited to Saturdays. I also wash all my vegetables and fruits on the weekend and sometimes chop them and store them in the fridge to make my weeknights easier. With my erratic work schedule, I need all the prep I can do.

Guess what happens when the planner loses one day of prep time. She panics!!!

That’s when come out simple recipes that can be whipped up in a jiffy. And so I made this evergreen Mint Rice or Pudina Rice. I did not have to go out and buy anything. Well… at least not the hero of the dish – the Mint. I’ve spoken a lot about my little Mint patch many times before, so I won’t bore you with that once again. 

This Mint Rice requires no prep in advance at all. It also uses exactly 2 vessels – the blender or mixer and the pressure cooker. Just blend together the mint, coriander leaves, spices, ginger and garlic and cook it along with the rice and some optional vegetables in the pressure cooker. You can use your rice cooker or even a deep saucepan to make this Mint Rice.

I added potato, tomato and green peas. You can skip them or go ahead and add vegetables like green beans or broccoli. I assure you it will taste amazing. 

Mint Rice tastes great with mixed vegetable Raita or plain yoghurt.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Mint Rice | Pudina Rice | Pudina Pulao

Mint Rice is a one pot dish of rice cooked along with a mint puree, vegetables and spices.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Serves 2-3

Ingredients:

1 cup chopped Mint leaves
0.5 cup chopped Coriander Leaves
0.75 cup Basmati Rice
1 Onion
1 Tomato
1 Potato
0.25 cup Green Peas
1-2 Green Chilli
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
1 tsp Coriander Powder
1 tsp Cumin Powder
0.25 tsp Garam Masala
1 tsp Cumin Seeds
2 Cloves
1" Cinnamon stick
1 Bay Leaf
0.5 Lime
3-4 tsp Oil
1.5 cups Water
Salt to taste

Method:

1. Wash the basmati rice until the water runs clean. Drain and keep aside.
2. Slice the onions and chop the tomato. Peel and dice the potato.
3. In a blender or mixer, blend together the mint leaves, coriander leaves, green chilli, ginger, garlic, coriander powder, cumin powder and juice of half a lime along with 1-2 Tbsp water to a smooth paste.
4. Heat oil in a pressure cooker and add the cumin seeds, cloves, cinnamon and the bay leaf.
5. Fry for 1 minute on medium heat or until fragrant.
6. Add the onions and fry until browned slightly.
7. Now add the green peas, potato and tomato and fry for 30 seconds.
8. Add the mint-coriander paste and mix well.
9. Add in the rice and mix well.
10. Add 1.25 cups of water, garam masala and salt to taste.
11. Cover and pressure cook for 2-3 whistles or 5-8 minutes after the pressure builds up.
12. Serve hot with raita.

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Pani Puri Recipe| Golgappa Recipe | Puchka Recipe [Video]

Pani Puri recipe with step by step Video instructions. The KING of Indian Street food - Pani Puri or Golgappa or Puchka. Crispy fried dough balls stuffed with a potato pea mash, sweet tamarind chutney and a chilled spicy coriander-mint water.

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What kind of a place would the world be if there was no street food? Boring???

I think Street Food talks a lot more than Restaurant food. Street food is like the soul of the place. You learn so much more about the culture and people just by looking at the street food being sold. While restaurant food is usually mellowed down and modified to suit the palate of the customers it serves, street food is bold and original. If you haven't eaten street food, you probably haven't tasted the city yet.

India wouldn't be India if it were not for its "Chaat". Chaat refers to a variety of savory sweet tangy food sold on the roadsides from either small stalls or little food carts. And according to me, the most popular Chaat has always been - Pani Puri, also known as Golgappa in the North and Puchka towards the East. Names may vary, but the love for this dish does not. You can find Pani Puri being sold in every nook and corner of any city in India. But each one has their own favorite stall that they are extremely loyal to. Our favorite, is the Bihari guy outside a supermarket in Jayanagar 4th Block. He makes the crispest puri there is. I have never made my own Puris, that is an experiment for some other day. Buying is a lot easier.

Puris are crispy hollow balls made of deep fried dough. These balls are gently tapped with fingers to make a hole on one side. Then comes the stuffing, the stuffing varies according to the region you are in. It can be a potato mash, potato-green pea mash, sprouts, black chana, chickpeas etc. A little bit of this stuffed is stuffed into the puri. Then comes the celebration - the Pani or water. The Pani awakens every teeny weeny taste bud in your mouth. It is sour, it is spicy, it is salty. Made of mint, coriander, tamarind, chillies and spices, it is a flavor bomb. One of the essential ingredients for making the perfect pani is Black Salt or Kala Namak. A funky smelling salt that has its origin in the Himalayas. The pani is stirred before dipping the puri in it to fill up the puri with this wonderful Pani. Now if you want, you can add jaggery or sugar to the Pani to make it slightly sweet, or you can make the Date Tamarind Chutney like it is traditionally done and spoon in a little of it along with the Pani to get a slightly sweet Pani Puri. Keeping the sweet chutney separate from the Pani allows you to adjust the sweetness according to each individual's taste.

Once the puri is filled with the pani, it has to be eaten immediately. Eating a Pani Puri can be tricky if you have never had it. You have to eat the puri in one go. It is like a filled water balloon, you try to cut it in half and all the water will be out and you will be left with a soggy puri. 

My love for Pani Puri comes from my Dad. He never missed a chance to eat a plate of pani puri, neither does Raj. When I am shopping for weekly groceries at the super market, he's outside sneaking a plate of pani puri. In this one matter, we are definitely made for each other. We are 2 bottomless holes when it comes to pani puris. We can just keep on going!!

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

Video Recipe

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Pani Puri | Golgappa | Puchka Recipe

Pani Puri | Golgappa | Puchka is an Indian Street food or Chaat item in which crispy fried dough balls are stuffed with mashed potatoes, spicy coriander-mint water and a sweet tamarind chutney.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     8 hours (includes soaking time for peas)
Cook time:     45 minutes
Yield:                Makes 100

Author:                Anupama

Ingredients:

To make the Pani:

0.75 -1 cup chopped Coriander leaves
0.75 -1 cup chopped Mint leaves
1 litre cold Water
Lemon sized piece of Tamarind
2-3 green Chillies
1 tsp Cumin Powder
2 tsp Chaat Masala
Black Salt to taste

To make the Potato-Pea Stuffing:

5-6 Potatoes
3/4 cup dried Green Peas
1 tsp Chaat Masala
Salt to taste
Water as required

To Assemble the Pani Puri:

100 Puris
1 bowl Date Tamarind Chutney

Method:

To make the Potato-Pea Stuffing:

1. Soak the dried green peas overnight or for 6-8 hours.
2. Drain and boil them until done. I usually pressure cook them for 2-3 whistles.
3. Boil and peel the potatoes.
4. Mash together the potatoes and the green peas.
5. Add in salt and chaat masala and mix well. Keep it slightly under seasoned as the pani is already salty.

To make the Pani:

6. Soak the tamarind in a cup of water for 15 minutes and squeeze out the liquid. Remove the pulp and keep the tamarind juice aside.
7. Blend together the coriander leaves, mint leaves and green chilli with a little water into a smooth puree.
8. Add the puree to 1 litre of water , preferably cold.
9. Add the cumin powder, tamarind juice, black salt and chaat masala to taste.
Chill the green pani in the fridge until serving. Alternately, you can add ice to the pani to serve immediately.
10. Strain the water before serving.

To Assemble the Pani Puri:

11. Gently tap a hole in the puri using your finger.
12. Spoon in the potato stuffing into the puri.
13. Now pour in the date tamarind chutney if you like the pani puri to be slightly sweet.
14. Spoon in the green pani and eat immediately.

If you liked this, you may also like:

Masala Puri

Masala Pav

Tomato Puri

Read more ...

Healthy Millet Salad

This Healthy Millet Salad is made from Foxtail Millet, kidney beans, sprouts and mix vegetables. It is very healthy, very tasty and very filling. 

You go to the supermarket and are immediately drawn to the shelf that holds these exotic ingredients that you've only heard of but never eaten. It looks nice in it's classy looking packaging. You start remembering that recipe you saw on TV or that food photo that featured in the Magazine, wondering which of them should you cook. You glance at the price, and that wonderful dream of cooking with something exotic just evaporates. Smile replaced by shock. Deja vu, anyone?

I replay this scene everytime I go to stores like FoodHall or Godrej Nature's Basket. And sometimes I do it knowing that it will be an anti-climax. By now I know I will never buy Quinoa because of it's insane cost. Quinoa is being touted as THE superfood. High in protein, not high in calories, it's kind of  a win-win for those who can access it easily.

Quinoa is not Indian. Although, recently, some farmers are toying with the idea of growing Quinoa, it is still not popular enough to replace any of our ancient grains and seeds.

I use Millet instead. India has been the home of millet for centuries. Millets are just as rich as Quinoa. It is rich in fibre and magnesium. It has a low glycemic index and is a rich source of protein. And it is very light on your pocket. In short, millet is affordable super food that are easily available anywhere.

There are various types of Millet:

• Pearl Millet or Bajra
• Foxtail Millet or Navane
• Finger Millet or Ragi
• Sorghum Millet or Jowar

There are so many more, but these are the famous ones.

Let's  get back to this super tasty and healthy Foxtail Millet Salad. I've had it two days in a row and I just cannot have enough of it !!! 

This is a super simple salad. The dressing is made with just Olive oil, lime juice, honey, salt and pepper. Everything you already have at home, so there is no excuse to skip making it. Use any oil you like if you have run out of Olive Oil.

Now, usually, I say that there are things that are optional in a recipe. But in this one, the beans are definitely not optional. They are one the major building blocks of this salad. I really don't believe this salad will taste as good if you skip them. Also really needed are the fresh ingredients - tomatoes, cucumbers and mint. Everything else in the salad can either be skipped or replaced. You can substitute the coriander with parsley. Skip the sprouts if you don't have any. I personally like the light sweetness of the carrots in the salad and would recommend keeping it in there.

This salad was pretty filling due to all the protein in it and the slowly digesting millet. Hope you enjoy it as much as I did. 

If you liked this, you may also like:

• Kabuli Chana Chaat or Chickpea Salad - Street side style salad made with chickpeas, tomatoes, onions and spices. Hot and Tangy - explosive on your taste buds.
• Radish Salad - Fresh salad made from finely chopped radish or daikon (mooli) and it's leaves.

Healthy Millet Salad

Healthy salad made with mixed vegetables, beans, sprouts and Foxtail Millet. 

Recipe Type:  Salad
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                Serves 2

Ingredients:

1/4 cup Foxtail Millet or  Navane
1 cup cooked Red Kidney Beans or Rajma
1/4 cup Sprouts
2 ripe Tomatoes
1 small Cucumber
1/2 Carrot
1/2 Capsicum
Handful Coriander leaves
Handful Mint leaves
2 Tbsp Olive Oil
1 tsp Honey
2-3 tsp Lime Juice
Salt to taste
Pepper to taste
1/2 cup Water

Method:

Wash and soak the millet for 30 minutes.
Drain the millet and pressure cook it with 1/2 cup water until done. In a pressure cooker it takes around 1 whistle or 4-5 minutes after the pressure builds up.
If not using a pressure cooker, cook it the same way you would cook rice.
Allow the millet to cool to room temperature.
Finely chop the tomatoes, cucumber, carrot and capsicum and add to the millet.
Add the red kidney beans and the sprouts to the millet.
Roughly chop the coriander and mint leaves and add to the millet.
In a small bowl, mix olive oil, honey, lime juice, salt and pepper until completely blended.
Pour the dressing over the millet and vegetable mixture and mix well.
Serve at room temperature or chilled.

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Mint Peanut Chutney | Pudina Mungfali Chutney

Call it what you like - Mint and Peanut Chutney or Mint Pesto, there is no doubt you will fall in love with it.

I'm sure by now you are aware of my complete and total obsession with Mint. I simply cannot get over it. While the pot in the balcony keeps spilling over with fresh Mint, I will continue to use it in my kitchen. 

This Mint Peanut Chutney is a hand me down recipe. I got it from my sister Gee and she got it from her Mother-in-Law. I totally hated hand me downs when I was a kid. The books, the clothes, the toys. But I'm always open to hand me down recipes. It only means the recipe is tried, tested and loved. This one is all three and more. It is so simple and so versatile. I eat it as a chutney with Dosa, I use it as a dip for my chips, I use it as a spread on bread. 

I was very excited about this post. Most of all because of my cute little mason jars. Do you see how cute they are? I've always had my eyes open for them, but they are expensive and I never found the size I liked. Finally, last weekend I got the size I wanted at a price I wanted, ain't I lucky? I had to use them in photos and this mint chutney was the perfect recipe to showcase my little jars. 

Back to my Mint Peanut Chutney - because all the ingredients are cooked before grinding into a chutney, this chutney keeps well for almost 10 days in the fridge. But don't worry, it never lasts that long. It will be over in the blink of an eye.

Step by Step Instructions:

1) Wash the mint leaves thoroughly.
2) Heat oil in a pan and add the mint leaves to the pan along with slit green chillies.
3) Fry for 5 minutes.

4) Add chopped tomato, peanuts and salt into the pan and cook for another 3-5 minutes. Keep stirring occasionally.
7) Remove from heat and allow it to cool.
8) Grind with a little water. The chutney should not be very smooth, it should be slightly coarse.

Mint Peanut Chutney | Pudina Mungfali Chutney

Simple cooked chutney made with mint and peanuts.


Recipe Type:  Chutney
Cuisine:            Indian
Prep Time:     15 mins
Cook time:     25 mins
Yield:                200 ml

Ingredients:

5 cups Mint (loosely packed)
1/3 cup Peanuts
1 Tomato 
1-2 Green Chillies
2-3 tsp Oil
Salt to taste
2-3 Tbsp Water

Method:

Wash the mint leaves thoroughly.
Heat oil in a pan and add the mint leaves to the pan along with slit green chillies.
Fry for 5 minutes.
Add chopped tomato and peanuts into the pan and cook for another 3-5 minutes.
Add salt.
Keep stirring occasionally.
Remove from heat and allow it to cool.
Grind with a little water. The chutney should not be very smooth, it should be slightly coarse.
Store in an airtight container in the fridge. It keeps well for 7-10 days.

Send me pics, comment on this post, tweet or share on FB if you've made this Mint Peanut Chutney. I wanna seeee.

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Mint Lime Cooler | Pudina Lime Juice

The evening just became PERFECT. I'm sitting in my balcony and gazing at the stars. The moon is peeking from behind the clouds. There is that din of daily traffic that comforts me that I'm not alone. The radio is playing those melodious songs from old black and white movies. AND. I am sipping on my new summer drink - Mint Lime Cooler as I much on some spicy roasted nuts.

This first paragraph on twinkling stars, I wrote yesterday, but then it was late and all I wanted to do was crash into the bed and go to sleep. And something happened overnight. The weather changed. I mean it is weather and it is supposed to change. But I have rarely seen such a drastic change. It was summer yesterday, perfect for my Mint Lime Cooler and today, I'm sitting in the exact same place, but Brrrr...., I'd rather have a cup of steaming hot ginger tea than anything that is "COOL".

It rained in the evening and how the mercury dropped!!! My stars, have hidden behind those orange clouds that are lighting up the sky and the Moon, I'm not even sure if it has risen today.

I know that this cool weather may not last long. For all I know, it's gonna be bright and sunny and hot tomorrow and I'm gonna want to reach out to my Mint Lime Cooler.

For all of you not as fortunate to have a cool weather wave going on, let me list down why this is the best and most economical drink to lift up your hot summer days:

Mint - It is a natural stimulant. Mint charges your batteries and gets your brain functioning. It helps lift your spirits when you are sluggish or anxious or depressed. And guess what? Mint also helps you lose fat.

Lemon - I'm not sure this blog post is enough to list down all the good things about the Lemon. It is rich in Vitamin C and sooo many other nutrients. It apparently helps prevent digestive ailments, diabetes and what not. In short, it is a wonder fruit.

Basil Seeds / Sabza - These seeds are very similar to chia seeds. They fluff up when soaked in any liquid. They form a major part of Falooda - another summer drink. They are known to reduce cholesterol and I've heard they help cool down the body.

Mint Lime Cooler | Pudina Lime Juice

Mint Lime Cooler is a chilled beverage made by blending lime juice and mint together.

Recipe Type:  Beverage / Drink
Cuisine:         International
Yield:             2 tall glasses

Ingredients:

1 cup loosely packed fresh Mint leaves
2 Lemons
5-6 tsp Jaggery powder or Sugar
1/2 tsp of Black Salt
2 tsp of Chia or Basil seeds (sabza)
3 cups of Water

Method:

Blend together everything except the Chia or Basil seeds until the mint is combined well.
Add the chia or basil seeds and refrigerate for a few hours.
This allows the basil seeds to fluff up.
Serve chilled.

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Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa

These Honey Sesame Baked Tofu Tacos are set to BRIGHTEN up your Weeknights. Crispy sweet salty baked Tofu... Salsa made with sweet juicy corn and tart raw mango and a cooling mint, coriander and yogurt sauce...

I remember a time when I absolutely hated Tofu. I wondered how anyone loved it. And then I discovered deep fried Tofu and I was converted. Can you imagine that sinfully CRISPY Tofu? Crisp on the outside, soft on the inside. And I just melted away with a bite of that Tofu.

And then I found BAKED Tofu. It is just as tasty, but it is BAKED... So much taste for so less oil.

Is it true that eating colorful food makes you all cheerful? These colorful tacos did that to me. The honey-soy marinade gives the otherwise pale Tofu this interesting DARK look. The corn salsa is the real color overload here - yellow, read, pink, green... it is like a rainbow. May be I should call it a rainbow salsa. 

The mint-coriander-yogurt sauce was my replacement for a regular guacamole. It is just a seasonal issue. Summer, you see, apparently, isn't the best time for the Avocado and they are all out of the market. I did manage to get a couple of good looking ones, but then, looks aren't everything. They just didn't taste as good. So I decided to skip the old Guac and add my own Minty sauce.

This is the biggest advantage of growing your own food. One fine day I took a sprig of mint and simple stuffed it in a pot in my balcony. That little act is totally paying off!!! Now I have not one, but THREE pots bursting with fresh mint. I love that fragrance of fresh mint. Every time I touch those mint plants, my hand smells like mint. Absolutely love it!!! So every time I'm undecided on what sauce to make or what chutney to make, I always turn to Mint. This mint, coriander and yogurt sauce is a cooling addition to the taco. You can totally replace this sauce with any sauce or dip you love - Guacamole, Sour cream, Mayo - whatever pleases you and fits in with your diet choices.

Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa

Honey and soy marinated tofu, baked crisp and garnished with toasted sesame seeds. Topped with a corn and raw mango salsa and a mint yogurt sauce to make a colorful weeknight Taco dinner.

Recipe Type:  Snacks
Cuisine:         International Fusion
Prep Time:    40 minutes
Cook time:     30 minutes
Yield:             4 servings

Ingredients:

Honey Sesame Baked Tofu Tacos

100 gms Firm Tofu
2 Tbsp Soy Sauce
2 Tbsp Organic Honey
1 tsp Sesame seeds
1 tsp Chilli sauce
1/2 tsp Cumin powder
1/2 tsp Garlic Powder
2 tsp Sesame Oil
4 Tortillas

Corn and Raw Mango Salsa

1 cup boiled Corn
2 Tbsp finely chopped Onion
2 Tbsp finely chopped Tomato
2 Tbsp finely chopped Raw Mango
1 Tbsp finely chopped Coriander Leaves
Salt to taste

Mint Coriander Yogurt Sauce

1/2 cup Mint leaves
1/4 cup Coriander leaves
2 Tbsp Thick Yogurt
1 Green Chilli
Salt to taste

Method:

To make the Honey Sesame Baked Tofu:

Take some kitchen towels and pat the tofu to remove any excess water. We want firm and dry tofu.
Cut the tofu into bite sized pieces.
Mix the soy sauce, honey, garlic powder, cumin powder and chilli sauce to make the marinade.
Pour the marinade over the tofu and allow it to rest for 30 mins.
Preheat the oven to 180 degree Celsius.
Grease the baking sheet with the sesame oil and place the tofu on the sheet. Do not crowd the tofu.
Drizzle some sesame oil on top of the tofu too.
Bake the tofu for 20 mins, turning the tofu every 5 mins to get an even crispy outer crust on it.
Sprinkle toasted sesame seeds on it.

To make the Corn and Raw Mango Salsa:

Mix all the ingredients well in a bowl and keep aside.

Mint Coriander Yogurt Sauce:

Blend all the ingredients in a blender and until blended finely.

To make the Tacos:

Grill the tortillas.
Now place the tofu on the tortillas
Top it up with the salsa and the sauce.

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